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Creamy Polenta
(Serves 2)
6 tblsp butter
1/3 cup of yellow onions, diced fine
1 tsp salt
2½ cups chicken stock
½ cup yellow corn meal
4 tblsp heavy cream

NOTES: Serve under Oxtails for one.

Add butter to a small pot, over medium heat, add in onions and salt. Saute until onions are translucent.

Add in Chicken stock, whisk in corn meal.

stir occasionally, when the liquid is almost gone, stir more often, don't let the bottom burn.

The polenta will start to pull away from the sides of the pan. taste, finished when the polenta is smooth, if needed add more stock.

Stir in the heavy cream and serve!